Name: Amazing 1-Hour Cauliflower Chowder Magic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 tablespoons unsalted butter; 1 medium yellow onion, diced; 2 large carrots, peeled and diced; 2 stalks celery, diced; 3 cloves garlic, minced; 1/2 teaspoon dried thyme; 1/2 teaspoon smoked paprika; 1/3 cup all-purpose flour; 4 cups low-sodium chicken broth; 1 1/2 cups whole milk; 1 medium head cauliflower, cut into bite-sized florets (about 5 cups); 1 1/2 cups shredded sharp cheddar cheese; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons chopped fresh parsley

Description

Warm up with this rich and creamy Cauliflower Chowder recipe. Loaded with tender vegetables and sharp cheddar cheese, it’s the perfect comfort food for any weeknight. This velvety chowder uses cauliflower for a lighter, nutrient-dense base, thickened with a roux and enriched with sharp cheddar and smoked paprika.

Ingredients

4 tablespoons unsalted butter
1 medium yellow onion, diced
2 large carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/3 cup all-purpose flour
4 cups low-sodium chicken broth
1 1/2 cups whole milk
1 medium head cauliflower, cut into bite-sized florets (about 5 cups)
1 1/2 cups shredded sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley

Cook Mode Prevent your screen from going dark

Instructions

Melt the butter in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery to the pot and sauté for 6 to 8 minutes until softened.
Stir in the minced garlic, dried thyme, and smoked paprika, cooking for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes to cook out the raw flour taste.
Gradually whisk in the chicken broth and whole milk, ensuring no lumps remain.
Add the cauliflower florets to the pot and bring the mixture to a simmer.
Reduce the heat to low, cover, and cook for 15 to 20 minutes until the cauliflower is fork-tender.
Remove the pot from the heat and mash about half of the cauliflower with a potato masher to thicken the soup while leaving some chunks for texture.
Stir in the shredded sharp cheddar cheese until melted and smooth.
Season with salt and black pepper, adjusting to taste.
Serve hot, garnished with fresh parsley.

Notes

Refrigerate any leftovers promptly within 2 hours of cooking to ensure food safety.
Mashing half the cauliflower provides thickness while keeping texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American